spicy carrot and pumpkin soup

Ingredients

• 1 large onion, chopped
• 2 fat cloves garlic
• 2 tablespoons oil
• 2 large carrots, peeled and chopped in chunks
• 2 medium potatoes, scrubbed and cut in chunks
• 4 generous cups pumpkin, cut into chunks
• 3 tablespoons plain flour
• 1 teaspoon salt
• 1/2 teaspoon curry powder (I use a hot one)
• 1 pinch ground chilli
• 2 1/2 teaspoons paprika
• nutmeg 1/4 teaspoon
• pepper a good grind
• vegetable stock 3 cups (I use stock made from powder)
• water 1 additional cup

Method

• In a large pan heat the oil and add the onion and garlic. Cook until softened. Add the prepared vegetables and the flour and mix as well as you can, allowing the flour to absorb the oniony oil.
• Put the whole lot into the slow cooker. Add the spices, salt, pepper, stock and water and cook on high for 4 hours or low for 6 hours.
• When the vegetables are tender, purée or process the soup until smooth and return to the slow cooker to keep warm.
• Adjust the consistency to suit your personal taste; I like it thick with a little lite sour cream and some chopped mint. It’s also good thinned with a little coconut cream and garnished with coriander.

 

Malai Kofta

INGREDIENTS:

• 4-5 medium potatoes, Boiled, peeled, and grated.
• 100 grams cottage cheese, grated
• 3 green chilles, chopped
• 4 tablespoons cornflour
• salt to taste
• 1/4 cup raisins

For gravy

• 3 tablespoons oil
• 3 medium onions, grated                            
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 green chilles, chopped
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• salt to taste
• 1/2 cup tomato puree
• 1 teaspoon red chilli
• 1/2 cup khoya, crumbled

Method:

1. Preheat a combi-oven to 180 c
2. Mix together potatoes, cheese, green chillies, cornflour, and salt
3. Divide the mixture into small balls, stuff with raisins and shape into oblong rolls.Arrange rolls in single layer on baking tray and bake for 6-7 minutes. Set aside
4. To make gravy, put table spoon of oil and onion and cook to brown, Stir in the ginger and garlic paste, green chilles, coriander powder, turmeric powder, salt, tomato puree, red chilli powder, khoya mixed with one and a half cup of water. Cook uncovered for 8-10 minutes.
5. Stir in the fresh cream and gram masala powder.
6. Add the koftas with one cup of water and cook, uncovered for 7-8 minutes.
7. Serve hot

 

Paneer Tikka

Ingredients:

• 250 grams cheese( paneer), cut into 2 inch pieces
• 2 medium capsicums, cuts into 2 inch pieces            
• salt to taste
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon gram masala
• 1/2 teaspoon dried mango powder
• 1/2 teaspoon lemon juice
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 chat teaspoon chaat masala
• 1 lemon, cut into wedges
• oil

Method:

1. Make a marinade of drained yogurt, salt, red chilli, turmric, gram masala, dried mango powder, lemon juice, ginger paste, and garlic paste. Mix well with the paneer and set aside for one hour, preferably in the refrigerator.
2. Preheat  oven to 250 C
3. Thread the paneer and capsicum pieces on the sticks alternately and brush with oil
4. Arrange the sticks on baking tray and cook for five minutes, basting with more oil half way through. Rotate the sticks and cook again for five minutes, basting with oil again.
5. sprinkle chaat masala and serve hot with lemon sedges.

 

Radish Romaine Salad

Preparation time: 15 mintues

Serves 6

Mix:

• 1 head romaine lettuce, washed, drained, and cut into strips
• 1 cucumber,  peeled, seeded, and cut into long strips
• 6 radishes, cut into thin half rounds

Season with:

• 4 tablespoon olive oil
• 4 tablespoon fresh lime juice

Salt and Pepper to taste

 

 

Green Bean Soup

• Prepartion time: 30 minutes
• Serves: 6
• Cooking time:45 minutes
• 3 tablespoons olive oil
• 1 medium onion, minced

Add:

• 2 cups red potatoes, cut into 1/2 inch cubes
• 4 cups green beans, trimmed and cut into 1 inch pieces
• 2 cups fresh tomatoes, diced
• 4 cups water

Bring to boil and add:

• 2 tablespoons vegetable broth powder

Simmer for 30-40 minutes or until vegetables are tender. Let cool for 10 minutes, then pour soup into food processor, add these ingredients

• 1 cup packed fresh parsley leaves
• 2 cloves garlic, peeled
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon lemon juice
• 2 teaspoon maple syrup( optional)

Serve warm